We've been having some strange weather here in Central New York state. Very few really good and hot days, punctuated by lots of rain and cool breezes. It makes for lovely springtime weather, and the crops are growing nicely according to the folks at the farmer's market, but it's not really warm enough for my taste--and as usual, Mr.W is missing his beloved HOTtlanta weather!
Saturday was cool. So cool, in fact, that some windows were closed and I felt comfortable putting the oven on for some slow-cooked goodness. Specifically, an 8-3/4 pound beef brisket.
I've never made brisket before. I wanted simple, simple, simple--and simple is what I got. This is super easy, requires no fussing, and makes a ton--perfect for feeding a crowd or, like I did, break down into freezer packs for quick-fix meals.
Adapted from Lazy Texas Brisket, Bon Apetit Magazine, August 1982
2 large yellow onions, peeled and thickly sliced
1 7-to-9 pound beef brisket
2 tablespoons packed brown sugar
2 tablespoons hungarian sweet paprika
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1. Preheat oven to 250*F. Rinse brisket and pat dry with a towel. Set aside.
2. Make a very large piece of foil by crimping several strips together to make one large one. Place foil sheet on a large oven-safe pan (to capture any escaped juices). Lay onions on foil, then cover with beef brisket, fat side down.
3. Combine rub ingredients; mix well. Sprinkle half over brisket and rub in. Turn brisket over--now the fat side should be up. Sprinkle with remaining rub, using hands to distribute over the entire surface.
4. Wrap foil snugly around brisket and put in your preheated 250*F oven; forget about it for about 7 to 8 hours, at which time it will be fork-tender and oh, so good. Scrape away any remaining fat before serving.
I saved all my drippings for use with roast beef sandwiches--yum!